Orange Shawarma Chicken

1. In a shallow bowl, add the ginger, orange juice and zest, olive oil and shawarma spice mix. Cut chicken into bite sized pieces and add to the marinade. Marinate for at least 15 minutes.
2. In a skillet on medium high heat, cook the chicken until cooked through, about 3-4 minutes on each side. Sprinkle with salt if the shawarma spice blend contains no salt. Set the chicken aside and use the same skillet for the vegetables.

Pan Fried Vegetables

1. Add some olive or canola oil to the skillet and reduce to medium heat. Add the garlic and cook for 1 minute before adding the rest of the ingredients. Cook until onion is golden and broccoli is tender but still a little crunchy, about 8-10 minutes.
2. Add the chicken back in, along with chopped dates and roasted chopped walnuts. To roast walnuts, add to a non-stick pan for a few minutes until fragrant, on medium heat.

Tzatziki and serving

1. To make the tzatziki, first grate the cucumber. Once grated, press out the excess water and discard the water. Add all the ingredients to a bowl, taste and adjust seasoning.
2. To serve; spread hummus (if using) on a warm naan, top with the chicken and vegetables and then the tzatziki. To make it extra delicious, drizzle some more orange juice and fresh mint on top.